John Myers
Ingredients for 1 servings:
- 1 banana(s)
- 1 m.-large apple, peeled, pitted
- 150 g spelt flour
- 10 g cream of tartar baking powder
- 50 g melt-in-the-mouth flakes (spelt-oat flakes)
- 150 ml carbonated mineral water
- possibly fat for the molds
- possibly paper cups
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
without sugar, with apple and banana, other fruits also possible, serves approx. 7 pieces
Mash the banana and finely grate the apple. Combine both, then add the flour, baking powder, and instant flakes and mix. Finally, add the mineral water and stir in. This batter is enough for 7 baking cups. I always place paper baking cups in silicone muffin tins. However, the baked batter always sticks to them a bit. If you don’t want to waste the batter, you can bake the muffins in greased silicone molds. The muffins will rise slightly during baking, but the molds can be filled quite full without the batter overflowing. Bake the muffins for 30 minutes at 180°C (convection oven). Tips: The muffins freeze very well. They will thaw after 2 hours. You can easily replace the apple with a pear. Blueberries or other fruit are also delicious. I can’t recommend when the recipe is suitable for babies; everyone has their own way of doing it. However, since they’re sugar- and salt-free, they can be a good change in the early meal plan. The leftovers are also happily eaten by the adults in our house.
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